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Acrylamide: a cooking carcinogen?

E Tareke¹, P Rydberg, P Karlsson

¹Department of Environmental Chemistry, Stockholm University, S-106 91 Stockholm, Sweden.

Chemical Research in Toxicology

|June 20, 2000

Summary

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Cooking food generates acrylamide (AA), a potential carcinogen. This study shows dietary AA exposure increases hemoglobin adducts in rats, suggesting cooked food is a major AA source for humans, posing a significant cancer risk.

Area of Science:

Toxicology
Food Chemistry
Biomarker Detection

Background:

Acrylamide (AA) exposure is typically monitored via hemoglobin (Hb) adducts (N-(2-carbamoylethyl)valine, CEV).
A consistent background level of CEV adducts is found in humans without known AA exposure.

Purpose of the Study:

To investigate if AA formed during cooking contributes to the background CEV adduct levels in humans.
To validate acrylamide as the causative agent for CEV adducts in dietary exposure.

Main Methods:

Rats were fed fried or unfried diets for 1-2 months.
Hemoglobin adduct levels were measured using mass spectrometry (N-alkyl Edman method).
Gas chromatography/tandem mass spectrometry confirmed adduct identity and AA formation in feed.

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Main Results:

Rats fed fried diets showed significantly increased CEV adduct levels compared to controls.
Adduct identity was confirmed, and AA formation during feed heating was demonstrated.
Measured AA levels in fried feed correlated with observed CEV adduct levels.

Conclusions:

Dietary acrylamide, formed during food cooking, likely explains the background CEV adduct levels in humans.
This background exposure is comparable to levels seen in experimental animals.
The estimated cancer risk associated with this background AA dose is considerable.